Nicole Flynn has been growing lemongrass in her backyard for years—mostly, she says, because of its wonderful aroma and ability to repel insects. But the same plant she harvests for soups and teas is showing up in oncology research labs, where its active compounds are doing something researchers didn’t expect: slowing, and in some cases stopping, the growth of cancer cells without harming healthy tissue.
Flynn, a nutritional therapy and restorative health practitioner, is part of home cooks and wellness practitioners rediscovering lemongrass. “As more people explore Southeast Asian and plant-forward cooking, lemongrass is becoming more popular in American kitchens,” she told The Epoch Times. “Its accessibility, fresh flavor, and digestive benefits make it an appealing addition to both back yards and everyday meals.”
